On the 6th December I listed the website this recipe was on but here it is again but as a recipe (http://www.stumbleupon.com/su/4CsqnY/foodgawker.com/popular/gawked/ )
Hasselback potatoes (Adapt to the number of people you are cooking for.)
6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Sea Salt
Freshly Ground Black Pepper
Method
Preheat the oven to 220˚C (425˚F) (Probably gas mark 7). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. (You want the potato to hold its shape.)
Arrange the potatoes on a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
I thought that to make a change one could use grated cheese instead. It makes a change from ordinary baked potatoes.
Hasselback potatoes (Adapt to the number of people you are cooking for.)
6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Sea Salt
Freshly Ground Black Pepper
Method
Preheat the oven to 220˚C (425˚F) (Probably gas mark 7). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. (You want the potato to hold its shape.)
Arrange the potatoes on a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.
Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
I thought that to make a change one could use grated cheese instead. It makes a change from ordinary baked potatoes.
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